Difference between revisions of "Food science"
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The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".<ref>Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.</ref> | The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".<ref>Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.</ref> | ||
| + | == Notes == | ||
| + | {{Reflist|colwidth=30em}} | ||
| + | [[Category: Food]] | ||
Revision as of 13:28, June 10, 2016
The Institute of Food Technologists defines food science as "the discipline in which the engineering, biological, and physical sciences are used to study the nature of foods, the causes of deterioration, the principles underlying food processing, and the improvement of foods for the consuming public".[1]
Notes
- ↑ Heldman, Dennis R. "IFT and the Food Science Profession." Food Technology. October 2006. p. 11.